I love to make soups throughout the fall and winter, and even though I don't make this one very often, it is one of my favorites. Hope you enjoy it as much as I do!
Provided by Wildflour
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, melt butter over medium-low heat.
- Add the green onions, celery and carrots, and cook until limp.
- Sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
- Add the chicken stock (or broth) 1 cup at a time, stirring constantly.
- Add the potato.
- Bring to a boil then reduce heat to a simmer.
- Cook until potatoes are soft, about 20-30 minutes.
- Puree the soup in a blender or food processor and return to the pan.
- Slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
- Taste and salt if needed.
- Keep warm over low heat.
- Ladle into bowls and garnish with grated white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.
Nutrition Facts : Calories 641.3, Fat 41.2, SaturatedFat 24.6, Cholesterol 121.4, Sodium 883.1, Carbohydrate 41.8, Fiber 4.2, Sugar 8.5, Protein 27.2
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